Meatless Mondays: Three Sisters Red Quinoa Salad

Three Sisters refers to a traditional, American Indian method of planting that includes corn, squash, and beans (the Three Sisters). It's a fascinating growing strategy that you can read about here, but for now, we're just going to enjoy the products of that labor.

Most areas of the country are in the midst of harvesting some or all of these crops, so this is a great way to showcase fresh, local produce. Quinoa is easy to cook and packs a nutritional punch, and this dish overall is a very simple, delicious, and healthy meal. It's great warm, but it's equally tasty at room temperature, which makes it a good meal to pack for an end-of-summer picnic in the park.

Three Sisters Red Quinoa Salad

1 1/2 cups red quinoa
3 tablespoons olive oil
2 medium summer squash, diced
2-3 cloves garlic, minced
1 1/2 cups corn kernels, preferably fresh (if not, frozen is OK)
1 1/2 cups cooked beans, such as black or pinto (or one 15 oz can, drained and rinsed)
2 teaspoons ancho chili powder, more or less to taste
Juice of 1 lime
1/4 cup cilantro, chopped
Salt and pepper to taste

1) Cook quinoa according to package directions, usually about 15-to-20 minutes. If you'd like, you can replace some or all of the water with vegetable broth for more flavor.

2) Meanwhile, heat oil over medium-high heat in a large pan. Add squash and cook, stirring regularly, until squash is just tender and slightly browned in spots, about 7 -to-10 minutes.

3) Add garlic, corn kernels, and chili powder, and continue to cook and stir regularly for another 5 minutes. When corn is tender, add beans, cook another 2 -to-3 minutes, and remove from heat.

4) Squeeze half of the lime over the vegetables and add a hefty pinch of salt.

5) Combine cooked quinoa and vegetables and mix well. Add the remaining lime juice, cilantro, and salt and pepper to taste.

Chow down on the dish while it's still warm, or pack it into a lunch to enjoy the salad al fresco.

For more Meatless Mondays recipes, see here, here, here, and here.

Photo credit: Perry McKenna via Flickr